With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides.

In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; cover with foil to keep warm.

Meanwhile, in 4-quart saucepot, place steamer basket and 1 inch water; cover and heat to boiling on high. Place snap peas in steamer basket; cover and steam on medium 5 to 6 minutes or until snap peas are tender-crisp. Toss with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.